Chengdu Food

Last updated by honey at 2016/10/25

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As the province of Heaven's Home, Chengdu gathers the essence of various local snacks. And as the city of migration, it also collects all favors throughout the whole country. Chengdu food plays an important role in Chinese treasury of cooking techniques. Chengdu cates have a long history with various breeds, rich local colors and are abundant in variety: fresh pastry, stewed meat in seasoning, fried duck, steamed stuffed bun…all those snacks are made with favors of sweet.

Chengdu Featured Food:

Mao Diced Blood

Seventy years ago, there was a local butcher Mr. Wang, who had to sell the left sweetbread in a low price after selling out the pork everyday. But his wife thought it was not a good deal so she began to sell the cooked sweetbread in the street. One day she happened to put the fresh blood of pig into it and found the whole dishes become more delicious, and then Mao Diced Blood was invented.

Northern Sichuan Bean Jerry

Northern Sichuan Bean Jerry's history could date back to Qing Dynasty, at which time it has earned a high reputation for its typical Sichuan style: spicy, savory and tasty. It is said that there was a farmer named Xie Tangle, who made a living by selling bean jelly in a hut at ferry-place. He used his own special way to make bean berry so that the savory of his "Xie Bean Berry" was quite special. It always keeps its popularity until today.

Dan Dan Noodles

The noodle is served with ground beef and peppery sauce. In the past, this kind of noodles were sold by the peddlers carrying "Dan"(the necessary equipments of making noodles and other things) on shoulders with a pole, so it got the name "Dan Dan Noodles".

Meat In Spiced Sauce

Here Old Huang Cheng traditional pot restaurant of Meat in Spiced Sauce is recommended. It has special flavor and various choices, like the popular ones: chicken pot, beef pot, lung slices pot, even vegetable pot. And the soup of the tail of ox is quite unique which is only served in its head restaurant.